Menu and menu Planning

Why making a menu is important in any food establishment?

• It becomes a guide on the different costs to be made in the business

• It becomes an advertising tool to the customers

• It becomes the brand image of the business

• all of the above

What should be the most important aspect to consider when planning for the number of courses in a menu?

• the type of customer

• the ingredients and raw materials to be used

• the type of meal to be served

• the number of cooks that will prepare the courses

Which of the following are most likely to have static menus?

• Fast-food restaurant

• High school cafeteria

• French restaurant

• Employee lunchroom

Which of the following sets of dishes would you expect in an entree'?

• tart in lemon custard and cream puff with pastry cream

• pineapple pie and macarons

• meatball skewers with vegetables and frozen cheese

• roasted chicken in rosemary and sage with mixed vegetables

Which of the following is served in an entremet?

• rib eye steak in tamarind sauce

• pork steak in saffron and thyme with beaurre' blanc

• angel food petit four with strawberry mouse filing and cream patissiere'

• Smoked salmon in vinaigrette and saute'ed asparagus

Which of the following is expected to be served in an hors d'oeuvres?

• new york cheesecake with pastry cream and straw berry coli on top

• waldorf salad with hollandaise dressing

• deviled egg with avocado and caviar toppings

• swiss role in chocolate pastry cream and strawberry jam

Which of the following is not a limitation of recipe?

• recipes have fixed temperature

• food products may be different

• recipes have fixed instructions which is difficult in real scenarios

• recipes require a lot of cooks to create a successful dish

Which is not an advantage of standardized recipes?

• it can achieve the minimum amount of nutrients required for the customers or diners

• lessen the amount of time and money in shopping for food ingredients

• many people can eat in one meal

• It is consistent so it lessen the amount of wastage

Which of the following is the main focus of instructional recipes?

• following the standard procedures strictly found in the recipe

• learning about the techniques, variations and substitutions for the standard recipes

• following the standard measurements of ingredients accurately

• buying the highest quality and most expensive ingredients in the market

Which of the following is the best practice in using a recipe?

• read carefully and follow the recipe as it is

• read the recipe twice and understand it based on your previous knowledge

• read the recipe over and over again and follow strictly the original ingredients in making the dish

• read the recipe until you get tired and follow the instructions carefully without any adjustments